This Earl Grey simple syrup recipe captures the floral bergamot character of the tea in a smooth, versatile sweetener. Ready in 15 minutes with tea bags or loose leaf. Perfect for cocktails, London Fog lattes, cakes and lemonade.
Equipment
- Small saucepan
- Tea infuser
Ingredients
- 4 Earl Grey tea bags or 4 tsp loose leaf Earl Grey
- 1 cup granulated white sugar
- 1 cup water
- Optional: 1/4 tsp pure vanilla extract added off heat
- Optional: 1 tsp fresh lemon zest added with the tea
Instructions
- Combine sugar and water in a small saucepan over medium heat.
- Stir until the sugar dissolves completely, about 2 to 3 minutes.
- Remove from heat. Add tea bags (or loose leaf in a strainer) and lemon zest if using.
- Steep for 5 minutes. Do not squeeze the tea bags.
- Remove tea bags or strain out loose leaf. Stir in vanilla extract if using.
- Cool completely, then seal and refrigerate.
Notes
Steep the tea off heat, not during simmering. Boiling water over tea bags produces a bitter, astringent syrup.
5 minutes is the steeping limit. Beyond that the tannins take over and bitterness becomes difficult to work around.
Do not squeeze the tea bags when removing. Squeezing forces out the most bitter compounds.
White sugar is intentional. It lets the bergamot and tea flavors come through clearly.
Stores in the refrigerator for up to 3 weeks.
Calories approximately 43 kcal per 1 tbsp serving (8 servings per batch).